I reimagined those strawberry shortcake ice cream bars as a Strawberry Crunch Cake built from alternating white and strawberry poke cake layers, a whipped frosting and a surprise strawberry crunch topping.

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I still get that kid-in-a-grocery-aisle thrill when I think about this Strawberry Crunch Poke Cake. I wanted something that tastes like those strawberry shortcake ice cream bars but softer, so I started with a white cake mix and folded in strawberry gelatin (Jell-O) for pockets of jammy flavor, and the result surprised me.

It flirts with nostalgia yet feels modern, like A No-bake Summer Dream: Strawberry Crunch Cheesecake but way easier, and it sits right beside all the best Strawberry Poke Cakes memories. You’ll want to poke, drizzle, hide a fork and steal a bite before anyone notices.

Ingredients

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White cake mix: base of light sweet crumb, mostly carbs, quick and convenient.
Eggs add protein, moisture and structure, make cake richer and tender.
Strawberry gelatin gives sweet fruity flavor and bright pink color, adds moisture.
Whipped topping adds creamy sweetness, light texture, mostly air and sugar.
Crushed vanilla wafers give crunch, buttery sweetness and some simple carbs.
Freeze dried strawberries pack intense strawberry flavor, crunchy, higher in natural fiber.
Fresh strawberries bring tart bright freshness, vitamin C, juicy slices for topping.
Vanilla extract boosts warm aroma, small amount lifts overall flavor.

Ingredient Quantities

1 box (15.25 oz) white cake mix, regular kind

3 large eggs

1 cup water

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 (3 oz) package strawberry gelatin (Jell-O)

1 cup boiling water

1 cup cold water

8 oz container frozen whipped topping, thawed (about 2 cups) or 2 cups whipped cream

1 1/2 cups crushed vanilla wafer cookies or graham crackers (about 150-170 g)

1/2 cup freeze-dried strawberries, crushed

2 tablespoons melted butter

1 cup fresh strawberries, sliced (about 8-10 medium strawberries)

How to Make this

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1. Preheat oven to 350°F and spray a 9×13 inch pan with nonstick spray. Mix the white cake mix with 3 large eggs, 1 cup water, 1/3 cup vegetable oil and 1 teaspoon vanilla according to the box directions until smooth.

2. Pour batter into the prepared pan and bake 25 to 30 minutes or until a toothpick in the center comes out clean. Let the cake cool in the pan about 10 minutes.

3. While the cake is still warm poke holes all over the top using the handle of a wooden spoon or the end of a whisk so the filling can soak in.

4. In a heatproof bowl dissolve the 3 oz strawberry gelatin in 1 cup boiling water, stir until completely dissolved, then stir in 1 cup cold water. Pour the liquid gelatin evenly over the cake, letting it sink into the holes. Dont worry if it looks wet, thats how it gets moist.

5. Chill the cake in the refrigerator at least 1 hour, better 2 hours, until the gelatin is set and mostly absorbed.

6. Meanwhile make the strawberry crunch: crush 1 1/2 cups vanilla wafer cookies or graham crackers (about 150-170 g) and crush 1/2 cup freeze-dried strawberries; mix those with 2 tablespoons melted butter until the crumbs hold together a bit. For extra crunch toast the mixture on a baking sheet 5 to 7 minutes at 350°F and cool.

7. When the gelatin is set, spread the thawed 8 oz frozen whipped topping (about 2 cups) or 2 cups whipped cream evenly over the cake, smoothing to the edges.

8. Sprinkle the strawberry crunch evenly over the whipped topping, pressing lightly so it sticks. Arrange 1 cup fresh sliced strawberries on top for garnish.

9. Refrigerate another 30 minutes to set everything, then slice and serve. Leftovers keep well covered in the fridge 3 days.

Equipment Needed

1. 9×13 inch baking pan
2. Nonstick cooking spray
3. Large mixing bowl
4. Whisk or hand mixer (to blend the cake batter)
5. Heatproof bowl (for the gelatin)
6. Kettle or small saucepan to boil water
7. Measuring cups and spoons
8. Wooden spoon or whisk handle (to poke holes)
9. Spatula or offset spatula (to spread the whipped topping)
10. Food processor or zip top bag plus rolling pin and a baking sheet (for crushing and toasting the crunch)

FAQ

Can I use sugar free or a different flavor of gelatin? Yes, you can use sugar free or another flavor, but sugar free will taste less sweet and may set a bit differently, and other flavors will change the whole taste so pick something that goes with strawberries.

How do I poke the cake so the gelatin soaks in? Use a fork, straw or wooden skewer and poke holes about 1 inch apart all over the top, pushing most of the way to the bottom but not through the pan; pour the cooled but still pourable gelatin slowly so it fills the holes.

Can I swap whipped topping for whipped cream? Sure, you can use 8 oz thawed whipped topping or about 2 cups fresh whipped cream; if you want it to hold up longer use stabilized whipped cream or a whipped topping, fresh cream may weep after a day.

How do I make the crunchy topping and will it stay crunchy? Mix crushed vanilla wafers or graham crackers with 2 tablespoons melted butter and the crushed freeze dried strawberries, sprinkle on top just before serving for max crunch, otherwise it gets soft from the moisture.

How long should I chill the cake and how long will it keep? Chill at least 2 to 3 hours or overnight for best flavor and set; store covered in the fridge up to 3 days, but add fresh sliced strawberries right before serving so they dont get soggy.

Can I make this ahead or freeze it? You can make it a day ahead no problem, but freezing the finished cake will change texture and whipped topping may separate; better to freeze the cake layer alone wrapped tight and assemble when thawed.

Strawberry Crunch Poke Cake Recipe Substitutions and Variations

white cake mix: swap for yellow cake mix or a simple from-scratch vanilla cake, same pan and bake time usually works.
vegetable oil: use an equal amount of melted butter for richer flavor, or canola/neutral oil, or refined coconut oil if you want a slight coconut note.
strawberry gelatin (3 oz): replace with any 3 oz berry gelatin (raspberry/berry), or for a quick jammy soak dissolve 1 cup strawberry jam in 1 cup boiling water and stir in 1 tsp unflavored gelatin, cool before pouring into the pokes.
frozen whipped topping: use 2 cups whipped heavy cream (whip with 2-3 tbsp powdered sugar) or make stabilized whipped cream (add about 1 tsp dissolved gelatin) so it holds up better.

Pro Tips

– Pour the strawberry gelatin when it’s warm but not piping hot. If it’s boiling it can make the cake go gummy and melt any whipped topping later, so let it cool 3 to 5 minutes after dissolving. Poke holes big enough for the liquid to sink in but don’t overdo it or the cake will fall apart.

– Toast the cracker/wafer and freeze-dried strawberry crumb mix on a sheet for extra crunch and deeper flavor, then cool completely before sprinkling. If the crumbs are still warm or oily they’ll clump and make the topping soggy.

– If you’re using real whipped cream stabilize it so it holds up in the fridge: beat cold cream in a chilled bowl, and add 1 tablespoon powdered sugar or a teaspoon of instant vanilla pudding as you whip. If you use the thawed tub stuff make sure it’s completely cold so it spreads smooth.

– Slice and pat dry the fresh strawberries right before you arrange them, dont slice them hours ahead or they’ll leak and water down the topping. For cleaner slices heat a knife under hot water, wipe dry, then cut, you’ll get neater pieces and fewer smashed berries.

Strawberry Crunch Poke Cake Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

389

kcal

Equipment: 1. 9×13 inch baking pan
2. Nonstick cooking spray
3. Large mixing bowl
4. Whisk or hand mixer (to blend the cake batter)
5. Heatproof bowl (for the gelatin)
6. Kettle or small saucepan to boil water
7. Measuring cups and spoons
8. Wooden spoon or whisk handle (to poke holes)
9. Spatula or offset spatula (to spread the whipped topping)
10. Food processor or zip top bag plus rolling pin and a baking sheet (for crushing and toasting the crunch)

Ingredients

1 box (15.25 oz) white cake mix, regular kind
3 large eggs
1 cup water
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 (3 oz) package strawberry gelatin (Jell-O)
1 cup boiling water
1 cup cold water
8 oz container frozen whipped topping, thawed (about 2 cups) or 2 cups whipped cream
1 1/2 cups crushed vanilla wafer cookies or graham crackers (about 150-170 g)
1/2 cup freeze-dried strawberries, crushed
2 tablespoons melted butter
1 cup fresh strawberries, sliced (about 8-10 medium strawberries)

Directions

Preheat oven to 350°F and spray a 9×13 inch pan with nonstick spray. Mix the white cake mix with 3 large eggs, 1 cup water, 1/3 cup vegetable oil and 1 teaspoon vanilla according to the box directions until smooth.
Pour batter into the prepared pan and bake 25 to 30 minutes or until a toothpick in the center comes out clean. Let the cake cool in the pan about 10 minutes.
While the cake is still warm poke holes all over the top using the handle of a wooden spoon or the end of a whisk so the filling can soak in.
In a heatproof bowl dissolve the 3 oz strawberry gelatin in 1 cup boiling water, stir until completely dissolved, then stir in 1 cup cold water. Pour the liquid gelatin evenly over the cake, letting it sink into the holes. Dont worry if it looks wet, thats how it gets moist.
Chill the cake in the refrigerator at least 1 hour, better 2 hours, until the gelatin is set and mostly absorbed.
Meanwhile make the strawberry crunch: crush 1 1/2 cups vanilla wafer cookies or graham crackers (about 150-170 g) and crush 1/2 cup freeze-dried strawberries; mix those with 2 tablespoons melted butter until the crumbs hold together a bit. For extra crunch toast the mixture on a baking sheet 5 to 7 minutes at 350°F and cool.
When the gelatin is set, spread the thawed 8 oz frozen whipped topping (about 2 cups) or 2 cups whipped cream evenly over the cake, smoothing to the edges.
Sprinkle the strawberry crunch evenly over the whipped topping, pressing lightly so it sticks. Arrange 1 cup fresh sliced strawberries on top for garnish.
Refrigerate another 30 minutes to set everything, then slice and serve. Leftovers keep well covered in the fridge 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.